Beat the Butter until smooth and add the sugar to this. Combine in the vanilla essence. Add eggs, one at a time beating to combine in each one.
Add the flour & milk in thirds at a time.
Put a small amount of the batter into each cupcake case. Put a teaspoon of the jam into each and then add more batter to cover and encase the jam. Bake at 160C for 15-20 minutes. Cool before icing.

Mix the butter and cream cheese together until smooth. Add in the icing sugar and continue to beat until you have a light fluffy consistency. Add enough Raspberry Powder or food colour to colour to your liking. Pipe or spread over cooled cupcakes. Sprinkle more raspberry powder to decorate if desired.